Skinny cocktails – the Greyhound and its doggie friends

When it comes to keeping cocktails skinny, it’s usually a safe bet that the simpler the better. A shot of 80 proof liquor will check in at about 100 calories, whether it’s gin, vodka, tequila, or whiskey. If you prefer mixing with water or diet soda, it can be fairly easy to fit an occasional cocktail into your diet.

But if water or soda don’t tickle your palate, you may find that grapefruit juice can be your new best friend. Four ounces of unsweetened grapefruit juice contains only 55 calories, giving you a punch of flavor without breaking the calorie budget.

The Greyhound is a classic cocktail that’s been around at least as far back as the 1920s – it appears in the legendary Savoy Cocktail Book published in 1930. Compiled by the equally legendary bartender Harry Craddock, the book detailed recipes for 750 of the most popular cocktails at London’s Savoy Hotel.

The Greyhound was traditionally made with gin, but the modern version is more likely to be made with vodka. If you haven’t tried the gin version, you should. You’ll be surprised at how well the flavors blend.

If you prefer to stir your cocktails, add the gin and the grapefruit juice and stir to blend. Better yet, combine the gin and grapefruit juice in a shaker with ice and shake for about 15 seconds or until well chilled.

Strain over fresh ice in a collins glass, and serve garnished with a lemon or lime wedge and a maraschino cherry.

You can easily turn a Greyhound into its evil twin, the Salty Dog. The only difference between the two is a Salty Dog is served in a glass with a salted rim.

Tequila drinkers can enjoy a variation that also tips a hat to that classic Margarita with the addition of triple sec. A Greyhound or Salty Dog will tip the scales at around 155 calories, while the sweet liqueur brings the Salty Chihuahua to around 200 calories.

Salty Chihuahua

1 oz. tequila

1/2 oz. triple sec (or Cointreau)

4 oz. unsweetened grapefruit juice

Salt the rim of a highball glass, fill with ice, and set aside. Combine all ingredients in a shaker with ice, and shake until well chilled. Strain into the highball glass, and garnish with a lemon or lime wedge and a maraschino cherry.